A world of cheese

Are you the type who tops your burger strictly with a slice of processed cheese? Or feel you're going upscale when you request a little fresh-grated parmesan over your pasta dish at an Italian eatery?

Of course you're accustomed to mozzarella on pizza and sharp cheddar on tacos.

But how about havarti?

Ever attempt asiago?

"The predominant amount of cheeses used by people are very mild. They're almost non-existent," says Jeff Zivney, owner of Zivney Cheese in Minonk.

But there's a whole world of tastes and textures to explore.

"It's up to a person's imagination," Zivney says. "Go to that cheese counter. Pick something up and experiment with it.

"With the Internet, you can find recipes to do anything."

But it can be much simpler than that. Just slice a few new varieties and serve with crackers, meats or fruit. In Europe, cheese and fruit trays are served with breakfast and dessert, Zivney notes.

"Sandwiches are one of the best places to experiment with different types of cheeses," Zivney says, whether they're cold or grilled. "The same thing on your pizza. You can think of a pizza as a base just to build on."

Or try new cheeses when you're dining out.

"You go to a restaurant now and you order an omelet. If you order an American omelet, you're probably going to get American cheeses. But I've gone to places where they had a Greek omelet with feta cheese and spinach."

Making Cheese

Zivney Cheese has been producing in Woodford County since Jeff Zivney's grandfather Arthur decided to locate there in 1934. Jeff Zivney's father, Ray, carried the tradition to him.

Today, the factory primarily produces cheeses that are sold under another brand label. But the Zivney brand does produce several varieties: havarti, baby Swiss, baby lace and sweet Italian. The single cheese cooler inside the front office also offers pepper cheddar, red rind Muenster, asiago, fontina, colby, blue cheese, Limburger, beer cheese, farmer's and others. They also do some mail-order sales around the holidays.

Havarti is a Danish cheese. Zivney said they worked nine months to develop their version, which has earned numerous awards at Wisconsin Cheese Makers Association competitions and the Illinois State Fair.

"It's like eating butter," Zivney says. "It's very mild."

Many ethnic dishes contain a variety of cheeses, including Hispanic dishes, which don't just contain hot and spicy cheeses, Zivney says. For the Greek appetizer saganaki, kasseri cheese is pan-fried. In Italy, mozzarella balls are stored in brines and served in fresh mozzarella salads.

"A lot of people buy processed cheese or Velveeta because it's easy to do and it's really quick," Zivney says. "But if you make a basic white sauce and blend in your favorite cheeses, you can make some really, really great cheese sauces."

A World of Choices

Jennifer DeHoog, a registered dietitian with the Peoria office of the St. Louis District Dairy Council, says the selection of cheeses available at grocery stores has multiplied in recent years.

"It used to be the common ones -- mozzarella, colby, Monterey jack. Now you see the flavored cheeses, the blends," she says. "It's just so much more accessible now."

To promote June Dairy Month, DeHoog has simple suggestions for boosting cheese consumption.

Instead of using processed American, melt provolone or Gouda slices on a hamburger. Or mix 1/4 to 1/2 cup grated parmesan, grated asiago, crumbled blue or crumbled feta with 1 cup plain yogurt to create a topping for burgers, vegetables or baked potatoes. Melt a slice of cheese over a bagel topped with garden-fresh tomatoes and cucumbers. Sprinkle cheese crumbles over salads, or use grated parmesan, Romano or feta on vegetables.

For the kids, cut cheese into fun shapes. Use a flower cookie cutter and place a cherry tomato in the center. Or make fruit and cheese kabobs, or vegetable and cheese kabobs with cherry tomatoes, cucumbers and bell peppers. Another idea for a meal on a stick is pairing pineapple, cheese, ham and bell peppers, with a dipping sauce made of yogurt and parmesan cheese. Also, pack cheese cubes and sticks in a cooler for a great snack when traveling, DeHoog suggests.

Zivney recommends pairing cheese with wines, beers and fruit juices in the way you would pair cheese with meats.

"The lighter the flavors, the lighter the cheese," he says. "With strong, pronounced (cheese) flavors, use a dryer wine that normally cleans the palette."

Zivney has a tip for pumping up the flavor of blue cheese. He says to cut the wedge into 1/2-inch-wide pieces and store in the refrigerator in an airtight container for a week or two. "The mold will start to bloom again. It will really bring out that excellent, excellent flavor."

"Cheese is just a great source of protein and calcium," Zivney says. "For moms, when the kids get out of school and want a snack, give them some cheese and crackers, or cheese cubes, or cheese and fruit."

On the Web

- American Dairy Association: www.ilovecheese.com

- American Cheese Society: www.cheesesociety.org

- Wisconsin Milk Marketing Board: www.wisdairy.com

- St. Louis District Dairy Council: www.stldairycouncil.org

CHEESE GUIDE

Great with fruit

PROVOLONE

Authentic Italian-style provolone is much different from the provolone you usually put on your sandwich. Full-bodied whether it's mild to aged, it is buttery with a slight snap. Year-old provolone is a harder cheese, and easy to grate over pizzas and pastas. The deli variety is a mild cheese that's just slightly on the tart-and-salty side.

Known for a mellow, rich caramel flavor. Aged Gouda is lightly sweet and sharp. Smoked Gouda has a musky, rich aftertaste. Baby Gouda is usually coated in red wax, while aged has a yellow coating and smoked usually has a black or brown rind.

Has an earthy, buttery and toasty flavor with slightly fruity undertones. Its full-bodied taste stands up well with other rich flavors, so think of it as a perfect complement to heartier pastas and entrees.

Because of its superior meltability, it is known as a great cooking cheese. Also a great snacking cheese. The young variety has a nutty, buttery flavor with a velvety texture. As it ages, it develops a mellower blend of fruits and nuts, with a slightly drier texture. At any age, it has an earthy flavor.

Even though it is marbled by streaks of green, it's considered the Italian member of the blue cheese family. Semi-soft and creamy when young, Gorgonzola ages into a pungent, crumbly cheese with a robust and spicy taste. Gorgonzola piccante has a firmer texture and sharper flavor, while Gorgonzola dolce has a sweeter taste and softer texture.

Light to pale yellow in color, smooth and buttery on the surface, havarti has a hidden intensity that makes it a favorite for both entertaining and cooking. Comes in a variety of flavors, including garlic and herb, jalapeno, dill or caraway.

A true Italian-style parmesan will be buttery, nutty and so flavorful your inclination will be to eat it on its own with a bottle of wine rather than as a grated topping. Hard and granular, it is a great robust table cheese.

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